Sticking to a healthy eating plan while trying to lose weight can feel like a real challenge, especially when you’re craving something warm and filling at the end of a long day. We’ve all been there – scanning the kitchen for something that won’t throw us off track but will still satisfy our hunger. That’s where this zero point Weight Watchers chicken soup comes in handy. It’s a comforting bowl of goodness that’s not only filling and tasty, but also fits perfectly into your Weight Watchers plan without using up any of your daily points. Perfect for meal prep and even better as leftovers, this soup is about to become your new favorite weeknight dinner solution.
Suggestions for Ingredient Substitution
Chicken breast can be replaced with boneless, skinless chicken thighs for a more flavorful and tender option. This substitution maintains the dish’s high protein content while adding a richer taste. Adjust cooking time slightly, as thighs may take a few minutes longer to cook through.
Canola oil can be substituted with olive oil or avocado oil for a healthier fat profile. These oils offer similar cooking properties and add a subtle flavor enhancement. Use the same amount as called for in the recipe.
For a lower-carb version, replace carrots with diced turnips or radishes. These alternatives provide a similar texture and bulk to the soup while reducing its carbohydrate content. Use an equal volume of the substitute vegetable to maintain the soup’s consistency. Note that this change may slightly alter the soup’s flavor profile and nutritional content.
| Preparation Time | 20-30 minutes |
| Cooking Time | 60-90 minutes |
| Total Time | 80-120 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 100-110 g
- Fat: 30-35 g
- Carbohydrates: 60-70 g
Ingredients
For the stock:
- 8 cups unsalted chicken broth
- 1 head garlic (cut crosswise to expose cloves)
- onion skins and bottoms
- carrot peels (from about 3 medium carrots)
- 2 bay leaves
- celery bottoms and leaves (from 2 celery stalks)
- 1 sprig rosemary
For the soup:
- 2 lemons (halved for squeezing)
- 1.5 lb chicken breast (boneless, skinless)
- 1 tbsp dried oregano
- 2 large onions (peeled and roughly chopped)
- 20 sprigs thyme (fresh, bundled with kitchen twine)
- 1/4 tsp cinnamon
- 1 tbsp canola oil (or other neutral oil)
- 4 cups carrots (peeled and diced into 1/2-inch pieces)
- 2 cups celery (diced into 1/2-inch pieces)
For seasoning:
- kosher salt
- black pepper (freshly ground for best flavor)
Step 1: Prepare Vegetables and Stock Ingredients
Begin by washing and peeling your carrots, collecting the peels in a scraps bowl for later use.
Slice the carrots into medallions at your preferred thickness.
Continue with washing and cutting your celery, including the leaves.
Remove the bottom, wash thoroughly, and add to the scraps bowl.
Slice the celery evenly.
Dice your onions and keep them separate, but add their skins and bottoms to the scraps bowl.
In this bowl, also include 1 head of garlic sliced at the top, 2 bay leaves, onion skins, and 1 sprig of rosemary to flavor the stock.
Step 2: Make the Concentrated Stock
In your second largest pot, which we will call the stock pot, add all the scraps along with 4 cups of chicken broth and about 6 cups of water, or enough to cover the scraps completely.
Bring this mixture to a boil, then reduce it to a simmer to let the flavors develop.
Let it simmer while you work on the next steps.
Step 3: Sear the Chicken and Cook Onions
Take your chicken breast and season it with kosher salt and pepper.
In your largest pot, referred to as the soup pot, heat 1 tablespoon of canola oil over medium heat.
Once the oil is hot and ripples start to appear, brown the chicken breast on both sides for about 1-2 minutes per side.
Remove the chicken once browned.
Next, add the chopped onions to the same pot and sauté them until they become translucent, roughly 5 minutes.
While the onions cook, deglaze the pot with a splash of chicken stock, scraping up the brown bits with a wooden spoon.
Step 4: Assemble the Soup
After the onions are translucent, add the sliced carrots, celery, and browned chicken to the soup pot.
Pour in the rest of the chicken broth from a second carton, ensuring the chicken is completely covered (add more water if needed).
Bring this mixture to a boil and then reduce it to a low simmer.
Let the chicken cook for 10-13 minutes until thoroughly cooked.
Test the largest piece by cutting into it to ensure it’s done.
Remove the chicken breasts and let them cool on a plate.
Step 5: Flavor the Soup
With the chicken removed, add cut lemons (cut side up), thyme, cinnamon, and oregano to the soup pot.
Allow the soup to simmer for at least 30 minutes, letting the flavors meld together.
Step 6: Add Stock and Final Touches
When you are ready to serve, strain the contents of the stock pot and ladle the fortified stock into the soup pot.
Remove the thyme stems and lemons; squeeze the lemon juice into the soup, being careful to hold back the seeds.
Taste the soup to see if you need more lemon juice, salt, or pepper.
Shred the cooled chicken and add it back to the soup.
Allow the soup to simmer for another ten minutes on low, which is enough time to make noodles if desired.
Adjust seasoning to taste and serve hot.
